Its name is inspired in the golden spot that is has between its eyes. It feed on Shellfish (clams and mussels), crabs, but also earthworms and seaweeds. The gilthead seabream is very active in its daily life, has a firm and dense meat and a lot of concentrated flavour that results from its diverse feeding habits. When caught in the Ria Formosa and the Ria of Alvor, or in locations with food abundance, it provides a true feast of the Gods. This fish is delicious when grilled, done with cooked in salt. If you risk it and try doing sashimi or ceviche you will not regret it!

When it’s about seasonality, here is a good example! It feeds around the submarine peaks, frequent in the Azores Archipelago. On the mainland, it appears sporadically in the Berlengas or other rocky depths in Peniche or the Vicentina Coast. It is one of the best fish there is to be eaten raw. You can feel the perfume of the seaweeds present in its habitat, combined with fat that brings you greasiness and a firm texture, but soft. One delight, not always available!

In portuguese “Pig Fish” the name is related just to the sound that this fish produces, that is very similar to a swine. But instead of acorns this fish feed on sea urchins! The head and abdominal cavity of the Grey Triggerfish are quite big, making the edible part of the body (filets) just 20-25% of its weight. The great fisheries of this species occur during summer and autumn, in which the waters are warmer.